Ginger almond wafers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Powdered sugar |
| 1¼ | cup | All purpose flour |
| ½ | cup | Chilled unsalted butter; diced (1 stick) |
| 1 | tablespoon | Minced peeled fresh ginger |
| 1 | tablespoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ¾ | cup | Whole almonds; toasted |
| 3 | tablespoons | Whipping cream |
| 3 | tablespoons | Chopped crystallized ginger |
| Powdered sugar | ||
Directions
Preheat oven to 325F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1¼-inch-diameter balls. Place on prepared sheets. Moisten bottom of glass; dip into powder sugar and press each dough ball to ¼-inch thickness.
Bake cookies until brown on bottom and edges, about 28 minutes. Transfer cookies to rack and cool. (Store airtight at room temperature.) Makes about 26.
Bon Appetit April 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.